Kedgeree

Another hangover breakfast recipe from Marguerite Patten:

Kedgeree is a British-Indian rice, fish and boiled egg dish (with a hint of curry) that was invented during the times of the Raj and used to be a very popular breakfast item.

Ingredients:
115g/40z long grain rice
salt
1 large smoked haddock or 550 to 675g/1 ¼ to 1 ½ lb smoked haddock fillet
Pinch cayenne pepper (optional)
2 eggs
50g/2 oz butter
1 medium onion - cut into rings
1 teaspoon curry powder - or to taste
3 tbsp single cream

Method:
Cook the rice in salted water as per packet instructions; drain well. Poach the fish in water flavoured with the cayenne, so not over-cook. When tender drain the haddock and break the fish into large flakes, discarding any bones and skin.

Hard-boil the eggs, shell and chop the whites and yolks separately. Heat half the butter and cook the onion rings slowly until golden in colour.

Heat the remaining butter in a large saucepan, stir in the curry powder then add the fish, rice and cream. Stir gently over low heat and, when very hot add egg whites.

Spoon into a pyramid shape in a hot dish, garnish with the egg yolks, formed into the shape of a cross, and the onion rings.

By the way, I didn't make a huge success of it. I haven't tried it yet, but methinks this recipe might work better.